Putia Pure Food Kitchen’s March Mushroom Masterclass

Disclaimer: The following post is a review of my experience as an invited guest to Putia Pure Food Kitchen‘s March Mushroom Masterclass event by Dominique Rizzo and JK PR. I am not financially compensated for this post. My opinions are my own.

 

I LOVE a good cooking class.

One where I can get my hands dirty, because I learn best by doing it.

One that ends with a shared meal, because it celebrates everyone’s efforts with the fruits of your labour.

One that has me practically rolling out the door, because there was just a mountain of food and everything tasted, smelt and looked delicious.

Dominique Rizzo, one of Queensland’s most recognisable female chefs, opened Putia Pure Food Kitchen early last year and it has been on my to-visit list ever since. The multi-purpose space offers dining (breakfast and lunch from Wednesday to Sunday and dinner on Friday and Saturday nights), and evening classes usually on Wednesday and Thursday. I was chuffed to take up the opportunity to join her March Mushroom Masterclass, an exclusive and small hands on class in partnership with the mushroom growers of Australia last week.

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen is a lovely space with thriving herb boxes out the front. With the Banyo train station across the street, it’s almost impossible to miss.

After being greeted at the door by JK PR‘s director Jayne Kerogh and issued an apron, all the attendees were invited to grab a drink, wash their hands and take a place at five work benches and get a first glimpse at the evening’s menu.
Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Recipes to take home and recreate

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

As daunting as the menu seemed, Dominique’s easygoing nature and down-to-earth confidence guided us into teams and through each dish. I loved when Dominique refused to have the recipes on the table: instead she encouraged us to use our own tastebuds as a guide. After all, anyone can just follow a recipe at home. Dominique hoped that we would learn how to observe – see, smell and taste what we were preparing (and no doubt pay attention) during the cooking class.

She also threw in practical tips, such as sticking to large white button mushrooms for cream sauces, to avoid the dark mushroom gills from discolouring the sauce. Or ripping oyster mushrooms rather than cutting.

While some of the food prep had already been done, such as soaking the buckinis, cooking the quinoa and roasting the pumpkin, there was still plenty to do.
Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Putia Pure Food Kitchen - March Mushroom Masterclass

Wild mushroom rice paper rolls

Putia Pure Food Kitchen - March Mushroom Masterclass

Mushroom and tofu dumplings

Putia Pure Food Kitchen - March Mushroom Masterclass

Asian mushroom and choy sum salad

Putia Pure Food Kitchen - March Mushroom Masterclass

Mushroom with sage crumble tart

Putia Pure Food Kitchen - March Mushroom Masterclass

I was probably biased, but our stuffed mushrooms came out smelling divine. That said, I would say the mushroom tart with sage crumble was one of the best menu items and there was more than enough to go around twice over. Utterly satisfying!

Oh, and everything was dairy and gluten free. And vegetarian – guilt, be gone!

While there isn’t another mushroom masterclass scheduled, Putia Pure Food Kitchen holds a range of other cooking classes. Check out the rest of their 2016 class schedule on their website.

 

Disclaimer: The following post is a review of my experience as an invited guest to Putia Pure Food Kitchen‘s March Mushroom Masterclass event by Dominique Rizzo and JK PR. I am not financially compensated for this post. My opinions are my own.